Food Is Fuel, Dayton, NV (2026)

05/07/2024

LASAGNA SILVIA

Ingredients
- 1 medium sweet onion finely chopped
- 4 tablespoons virgin olive oil
- 8 ounces portabella mushroom sliced
- 2 tablespoons butter
- 16 ounces frozen spinach thawed and drained well
- 3 zucchini
- 30 ounces ricotta cheese
- 2 eggs
- 2 cups mozzarella cheese
- 1/2 cup grated parmesan
- 1 quart Pacific Natural Foods Organic Creamy Tomato Soup

DIRECTIONS -

STEP 1 - Pre heat oven to 350 degrees

STEP 2 - Coat a 9X12 Lasagna pan with non stick spray

STEP 3 - Drain ricotta cheese in a sieve while preparing onions and mushrooms.

STEP 4 - On medium heat, saut onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes.

STEP 5 - Transfer to large mixing bowl.

STEP 6 - In a large frying pan over medium/high heat saut portabella mushrooms in 2 tablespoons butter and 2 tablespoons olive oil until softened; about 5 minutes.

STEP 7 - Add to the onions.
Beat the two eggs and mix with the ricotta cheese.

STEP 8 - Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach.

STEP 9 - Thinly slice 3 zucchini lengthwise to create noodles.

STEP 10 - Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup.

STEP 11 - Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.

STEP 12 - Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini.

STEP 13 - Sprinkle with 1/4 of the mozzarella cheese.

STEP 14 - Repeat the layers two more times.

STEP 15 - Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna.

STEP 16 - Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top.

STEP 17 - Coat aluminum foil with non stick spray and cover the lasagna to keep the cheese from getting too dark.

STEP 18 - Bake for 1 hour, then uncover and bake for 15 minutes more.

STEP 19 - Let lasagna rest for 15 to 20 minutes prior to serving.

CALORIES - 620
PROTEIN - 28G
CARBS - 60G

ENJOY

05/07/2024

LARB SALAD

Ingredients
- 1/2 cup chopped basil leaves
- 1/2 cup chopped basil leaves
- 1 head iceberg or butter lettuce leaves
- 1 tablespoon minced fresh Thai chilies
- cup cup chicken stock
- cup fish sauce
- 1/2 cup chopped fresh cilantro leaves
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- cup thinly-sliced green onions
- 1 pound ground pork
- 1/4 cup fresh lime juice
- cup chopped fresh mint leaves
- 1/4 cup thinly-sliced shallots
- 1/2 cup Sugar

DIRECTIONS -
STEP 1 - Add ground pork and stock to a large saut pan and cook for 5 minutes over medium-high heat.

STEP 2 - Add garlic, shallots and chilies and cook an additional 5 minutes, or until meat is done.

STEP 3 - Remove from heat and cool slightly. In a medium mixing bowl, whisk together lime juice, fish sauce, sugar and grated ginger.

STEP 4 - Add cooked pork mixture to this mixing bowl and stir until well combined.

STEP 5 - Add fresh herbs and stir to combine, or allow guests to choose which fresh herbs to add.

STEP 6 - Serve with tomatoes and lettuce leaves. Spoon ground pork mixture into lettuce leaves.

CALORIES - 590
PROTEIN - 41G
CARBS - 18G

ENJOY

05/06/2024

Tangy Chicken Salad with Grapes

Sweet red grapes and crunchy celery make this chicken salad sing, and also balance out the slight tang from the yogurt and lemon. But go ahead and customize the mix-ins with whatever you desire (perhaps some chopped nuts or dried fruit) because this chicken salad recipe is easily adaptable. We use rotisserie chicken to simplify things, but any leftover cooked chicken will work.

INGREDIENTS:
½ cup canola mayonnaise

½ cup plain whole-milk Greek yogurt

1 tablespoon fresh lemon juice (from 1 lemon)

2 teaspoons Dijon mustard

½ teaspoon black pepper

5 cups chopped rotisserie chicken breast

½ cup diced celery

1 cup halved red seedless grapes

¼ cup sliced scallions, divided

1 head butter lettuce

DIRECTIONS:

Stir together mayonnaise, yogurt, lemon juice, Dijon and pepper in a large bowl until combined. Add chicken, celery, grapes and 3 tablespoons scallions, and toss to combine. Serve on butter lettuce leaves, and top with the remaining scallions.

CALORIES - 350
PROTEIN - 37G
CARBS - 18G

ENJOY!!!! 😀

05/06/2024

Brownie Batter Overnight Oats

Love dessert for breakfast or breakfast for dessert? This brownie-batter overnight oats recipe is a delicious way to start or end your day. The melted chocolate shell on top is fun to eat, plus adds texture and sweetness. If you want to skip the melted chocolate topping, stir the chocolate chips and cocoa nibs directly into the oats.

INGREDIENTS:
2 cups old-fashioned rolled oats

2 1/2 cups unsweetened almond milk

1 cup whole-milk plain strained (Greek-style) yogurt

1/4 cup smooth natural almond butter

2 tablespoons chia seeds

2 tablespoons cocoa powder

1 1/2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt

1 tablespoon unrefined coconut oil

2 1/2 tablespoons mini semisweet chocolate chips, divided

1 tablespoon cacao nibs

DIRECTIONS:

STEP 1 - Whisk oats, almond milk, yogurt, almond butter, chia seeds, cocoa, maple syrup, vanilla and salt together in a large bowl until combined. Let stand until set and thickened, 5 to 8 minutes.

STEP 2 - Meanwhile, stir coconut oil and 2 tablespoons chocolate chips together in a small microwave-safe bowl. Microwave on High for 30 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.

STEP 3 - Divide the oat mixture among 4 (8-ounce) jars (about 1 cup each). Spoon about 2 teaspoons each of the melted chocolate chip mixture over the oat mixture in each jar, tilting the jar to cover the entire surface. Immediately sprinkle with cacao nibs and the remaining 1½ teaspoons chocolate chips.

STEP 4 - Let stand until the chocolate layer is set, about 2 minutes; cover with lids. Refrigerate for at least 12 hours (or up to 4 days).

CALORIES - 452
CARBS - 48G
PROTEIN - 20G

ENJOY!!!😀

05/05/2024

Crab Louie Salad

At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.

INGREDIENTS:

DRESSING:
½ cup ketchup

½ cup mayonnaise

¼ cup minced yellow onion

1 clove garlic, minced

1 tablespoon dill pickle relish

2 teaspoons dried dill

1 teaspoon prepared horseradish

1 teaspoon lemon juice

SALAD:
8 asparagus spears, trimmed

1 medium head green-leaf lettuce, torn

2 medium tomatoes, cut into wedges

2 hard-boiled eggs, quartered

2 stalks celery, sliced

1 ripe avocado, sliced

½ medium cucumber, sliced

2 scallions, sliced

½ cup sliced canned pitted black olives, rinsed

¼ cup sliced red onion

6 ounces cooked crabmeat

Lemon wedges for serving

DIRECTIONS:

STEP 1 - To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.

STEP 2 - To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.

STEP 3 - Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.

CALORIES - 325
PROTEIN - 15G
CARBS - 18G

ENJOY!! 😀

05/05/2024

Carrot Cake Oatmeal Bars

Enjoy these delightful carrot cake oatmeal bars, perfect for a snack or dessert alongside a steaming cup of coffee. Made with a blend of shredded carrots, oats and a hint of brown sugar, these easy bars capture the essence of carrot cake, while offering a boost of fiber and less sugar than cake. Portable and convenient, these bars can be enjoyed on the move. To make these bars gluten-free, opt for gluten-free oats.

INGREDIENTS:
2 cups old-fashioned rolled oats

1/2 cup chopped toasted pecans or shredded unsweetened coconut

1 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup low-fat milk

2 large eggs, at room temperature

6 tablespoons light brown sugar

1/4 cup unsweetened applesauce

1/2 cup shredded carrot

1/4 cup raisins

GLAZE:
2 ounces cream cheese, softened

1 1/2 tablespoons confectioners' sugar

2 tablespoons low-fat milk

1/2 teaspoon vanilla extract

DIRECTIONS:

STEP 1 - To make bars: Stir oats, pecans (or coconut), baking powder, cinnamon, ginger, baking soda, nutmeg and salt together in a large bowl. Whisk ½ cup milk, eggs, brown sugar and applesauce in a medium bowl until well combined. Add the milk mixture to the oat mixture; stir until well combined. Fold in carrot and raisins. Let the mixture stand at room temperature for 30 minutes, stirring occasionally.

STEP 2 - Preheat oven to 350°F. Line bottom and sides of an 8-inch-square baking pan with foil. Lightly coat with cooking spray.

STEP 3 - Spread the mixture evenly in the prepared pan. Bake until set and edges are starting to turn golden, 35 to 40 minutes. Let cool in the pan for 10 minutes. Using the edges of the foil as handles, transfer to a cutting board and let cool to room temperature.

STEP 4 - Meanwhile, make glaze: Place cream cheese and confectioners’ sugar in a small bowl; beat with an electric mixer on medium speed until smooth. Add milk and vanilla; continue beating until smooth. Spread over the top of the cooled oat bars. Cut into 9 pieces.

CALORIES - 203
PROTEIN - 10G
CARBS - 25G

ENJOY!!!!😀

05/04/2024

Copycat McDonald's Southwest Salad

If you were a fan of the McDonald's Southwest Salad before it left the menu, this copycat recipe brings it all back with a few healthy twists. The creamy dressing keeps saturated fat and calories in check with reduced-fat sour cream combined with salsa to give it its signature spice. We loaded it up with plenty of veggies, but feel free to give it your own spin with chopped avocado or crushed tortilla chips for crunch.

INGREDIENTS:
½ cup reduced-fat sour cream

3 tablespoons salsa

1 tablespoon lime juice

¾ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon ground pepper

6 cups chopped romaine lettuce

2 cups halved cherry tomatoes

2 cups chopped or shredded cooked chicken

1 cup corn kernels

1 cup canned black beans, rinsed

⅓ cup slivered red onion

¼ cup shredded Colby Jack cheese

Lime wedges for serving

DIRECTIONS:

STEP 1 - Whisk sour cream, salsa, lime juice, cumin, garlic powder, onion powder, salt and pepper together in a large bowl.

STEP 2 - Add lettuce, tomatoes, chicken, corn, black beans and onion; toss to coat well. Divide among 4 plates and sprinkle with cheese. Serve with lime wedges, if desired.

CALORIES - 277
PROTEIN - 26G
CARBS - 25G

ENJOY!!!!😀

05/04/2024

Triple-Berry Blended Oats

Oats blend seamlessly with berries and offer a good dose of fiber in this easy breakfast. For blending, old-fashioned rolled oats are best because of how they soften and soak up the liquid, giving the dish a creamy, luxurious texture. If you are using frozen berries, give them a head start by breaking them up in the blender first before adding the rest of the ingredients

INGREDIENTS:
2 cups old-fashioned rolled oats

1 3/4 cups oat milk

1 1/4 cups fresh or frozen blueberries, divided

1 1/4 cups fresh or frozen raspberries, divided

3/4 cup chopped fresh or frozen strawberries, divided

1/4 cup smooth natural almond butter

2 tablespoons chia seeds

2 teaspoons pure maple syrup

1/2 teaspoon vanilla extract

1/8 teaspoon salt

DIRECTIONS:

STEP 1 - Place oats, oat milk, 1 cup blueberries, 1 cup raspberries, 1/2 cup strawberries, almond butter, chia seeds, maple syrup, vanilla and salt in a blender. Process until oats and berries are smooth, about 1 minute. (If using frozen berries, process in the blender until finely chopped, then add the remaining ingredients.)

STEP 2 - Divide the mixture among 4 (8-ounce) jars; cover and refrigerate for at least 8 hours. Top with the remaining berries before serving.

CALORIES - 390
PROTEIN - 11G
CARBS - 52G

ENJOY!!!😀

05/03/2024

Taco Salad

A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat in our updated version of Tex-Mex taco salad. Depending on the type of salsa you use, the salad will vary in heat. We keep this version light with lean turkey, but lean ground beef (about 95%-lean) would also keep the nutrition marks reasonable. Just hold the deep-fried tortilla bowl and instead serve this salad with baked tortilla chips and wedges of fresh lime.

INGREDIENTS:
½ cup prepared salsa

¼ cup reduced-fat sour cream

1 teaspoon canola oil

1 medium onion, chopped

3 cloves garlic, minced

1 pound 93%-lean ground turkey

2 large plum tomatoes, diced

1 14-ounce can kidney beans, rinsed

2 teaspoons ground cumin

2 teaspoons chili powder

¼ cup chopped fresh cilantro

8 cups shredded romaine lettuce

½ cup shredded sharp Cheddar cheese

DIRECTIONS:

STEP 1 - Combine salsa and sour cream in a large bowl.

STEP 2 - Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.

STEP 3 - Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.

CALORIES - 447
PROTEIN - 42G
CARBS - 27G

ENJOY!!!!😀

05/03/2024

Banana Cream Pie-Inspired Overnight Oats

Start your day with a breakfast that feels like a treat—these layered overnight oats offer a delightful blend of banana, cinnamon and a touch of vanilla to elevate the taste. Right before enjoying, a finishing touch of crumbled graham crackers adds a pie-like charm to this easy breakfast. For the best results, use ripe bananas: their skin should be brown in spots and they should feel a little soft when you squeeze them.

INGREDIENTS:
2 medium ripe bananas, divided

2 cups old-fashioned rolled oats

1 3/4 cups whole milk

3/4 cup banana-and-cream strained (Greek-style) yogurt or whole vanilla strained yogurt, divided

2 1/2 teaspoons vanilla extract

1 tablespoon chia seeds

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

2 graham cracker sheets, crushed (about 1/3 cup)

DIRECTIONS:

STEP 1 - Mash 1 banana in a medium bowl with a fork until no large lumps remain. Add oats, milk, ¼ cup yogurt, vanilla, chia seeds, cinnamon and salt; whisk until thoroughly combined, about 30 seconds.

STEP 2 - Cover and refrigerate until the oats have absorbed the liquid and the mixture is thickened, at least 8 hours. Spoon about 1/3 cup of the oat mixture into each of 4 (8-ounce) jars; top each with 2 tablespoons of the remaining yogurt. Cut the remaining banana into ½-inch-thick slices; divide among the jars, arranging in an even layer over the yogurt. Top with the remaining oat mixture. Top with crushed graham crackers before serving.

CALORIES - 364
PROTEIN - 15G
CARBS - 52G

ENJOY!!!😀

05/02/2024

Chicken, Brussels Sprouts & Mushroom Salad

Shaving the vegetables for this easy salad recipe makes them deliciously tender-crisp without having to cook anything and helps them stand up to the bright homemade vinaigrette and salty Parmesan cheese

INGREDIENTS:
6 tablespoons olive oil

3 tablespoons red-wine vinegar

1 ½ tablespoons minced shallot

1 tablespoon Dijon mustard

2 teaspoons chopped fresh thyme

½ teaspoon ground pepper

12 ounces shredded cooked chicken

4 cups shaved fresh cremini mushrooms

4 cups shaved Brussels sprouts

4 cups packed baby arugula

1 cup thinly diagonally sliced celery

1 cup shaved Parmesan cheese

DIRECTIONS:

Whisk oil, vinegar, shallot, mustard, thyme and pepper in a large bowl. Add chicken, mushrooms, Brussels sprouts, arugula and celery; toss to coat. Sprinkle with Parmesan.

CALORIES - 432
PROTEIN - 24G
CARBS - 15G

ENJOY!!!😀

05/02/2024

Tiramisu-Inspired Oatmeal Cakes

These breakfast oatmeal cakes draw inspiration from tiramisu, featuring a batter infused with the classic flavors of coffee and cocoa powder. Hiding in the center is a dollop of lightly sweetened mascarpone cheese that melts into every bite. Opting for old-fashioned rolled oats ensures a firm, sturdy texture, as quick or instant oats may turn mushy during baking. Enjoy these cakes on the go with coffee or a shot of espresso.

INGREDIENTS:
3 cups old-fashioned rolled oats

1 1/2 cups low-fat milk

1/2 cup plus 1 teaspoon packed light brown sugar, divided

2 large eggs, lightly beaten

1 tablespoon instant coffee

1 tablespoon unsweetened cocoa powder

1 teaspoon baking powder

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/3 cup mascarpone

DIRECTIONS:

STEP 1 - Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

STEP 2 - Combine oats, milk, 1/2 cup brown sugar, eggs, instant coffee, cocoa, baking powder, vanilla and salt in a large bowl. Stir mascarpone and the remaining 1 teaspoon brown sugar together in a small bowl.

STEP 3 - Scoop 2 tablespoons batter (it will be wet) into each muffin cup. Top with about 1 teaspoon mascarpone mixture. Divide the remaining batter between the muffin cups, about 2 tablespoons each.

STEP 4 - Bake until a toothpick inserted in the centers comes out clean, 25 to 30 minutes. Run a knife around the edges of the cakes; cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

CALORIES - 161 PER MUFFIN
PROTEIN - 5G
CARBS - 24G

ENJOY!!!😀

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